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Chocolate Swiss Roll Cake

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A soft, airy chocolate sponge cake rolled around a rich whipped cream filling and coated in a smooth chocolate ganache—an elegant and delicious dessert perfect for special occasions.

Ingredients

Scale
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar (for dusting towel)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
  2. In a large bowl, beat eggs for 5 minutes until thick and pale. Gradually add granulated sugar and vanilla, and beat until combined.
  3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold dry ingredients into the egg mixture until no streaks remain.
  4. Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until cake springs back when lightly touched.
  5. While the cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar.
  6. Immediately after baking, invert the hot cake onto the towel and peel off parchment. Roll the cake and towel together from the short side. Let cool completely.
  7. For the filling, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  8. Unroll the cooled cake gently, spread whipped cream evenly over the surface, and re-roll without the towel. Chill for 30 minutes.
  9. To make ganache, heat 1/2 cup cream until steaming, pour over chocolate chips, let sit 2 minutes, then stir until smooth.
  10. Pour ganache over the chilled roll, spreading to coat. Chill again until ganache is set.
  11. Slice and serve chilled or at room temperature.

Notes

  • Dust knife with powdered sugar when slicing to prevent sticking.
  • You can flavor the filling with cocoa, espresso, or berry puree.
  • Store leftovers in the fridge, covered, for up to 3 days.

Nutrition

Keywords: chocolate swiss roll, cake roll, swiss roll recipe, whipped cream roll cake, chocolate ganache cake

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